Gardening for Cocktails - Roselle Hibiscus
The cocktail garden took a bit of a hit in September when I abandoned it to see all of you at Clink, BOWS, and Taste of Black Spirits. It was worth the sacrifice but I am so glad that one plant managed to hold on - Roselle, the grand finale of our cocktail garden season, is here to add a vibrant touch to our mixology creations!
Roselle (Hibiscus sabdariffa) is a unique and versatile member of the hibiscus family, celebrated for its tart, cranberry-like flavor and vibrant red calyces. These fleshy, cup-shaped structures enclose the seed pod and are the part of the plant most commonly used. Beyond its culinary appeal, Roselle is also known for its ornamental value and its adaptability to various climates.
Roselle Flowers fall off leaving behind red caylxes that are harvested for syrups and teas.
Flowering
Roselle typically begins to flower in late summer to early fall, with the calyxs developing shortly after the flowers bloom and fade. The plant produces delicate, creamy-yellow or pale pink flowers with a deep red center, which are beautiful but short-lived, often lasting only a day. The true star, however, is the calyx that forms at the base of the flower.
Harvesting and Storing Roselle
Harvesting: The ideal time to harvest Roselle calyxes is when they are plump, firm, and fully colored, usually about 3-4 weeks after the flower has bloomed. Use sharp pruning shears or scissors to snip the calyces from the stem, leaving a short stem attached if desired. Regular harvesting encourages more production. To store
Fresh: Fresh calyces can be stored in the refrigerator in a plastic bag for up to 1-2 weeks.
Dried: To dry, separate the calyxes from the seed pods and spread them in a single layer on a drying rack in a well-ventilated area away from direct sunlight. A food dehydrator can also be used. Once fully dry and brittle, store them in airtight containers in a cool, dark place for up to a year.
Frozen: Calyxes can also be frozen, either whole or deseeded, in freezer-safe bags or containers for several months.
Culinary and Mixology Uses
New Dawn Signature Cocktails featuring Sorel
Roselle's tangy flavor and brilliant color make it a fantastic ingredient in both culinary dishes and beverages.
Teas and Infusions
Dried or fresh calyxes are commonly used to make vibrant red teas, both hot and iced. They can be brewed on their own or combined with other herbs and spices and a shot of New Dawn!
Syrups and Cordials
Roselle is perfect for creating flavorful syrups that can be used in cocktails and to sweeten desserts. One of the most popular and well-known roselle syrups is sorrel, especially in Caribbean cultures. This vibrant, ruby-red syrup is typically made by steeping dried roselle calyxes with spices like ginger, cloves, and allspice, then sweetening the infusion. Sorrel syrup is a staple during the holidays in many regions, used to make a refreshing and festive drink often enjoyed chilled with a splash of rum or whiskey. Its tart and spiced flavor profile also makes it a fantastic addition to glazes for meats, dressings for salads, or as a topping for pancakes and ice cream.
Jams and Jellies
Its high pectin content makes it an excellent choice for homemade jams, jellies, and preserves.
Desserts
Incorporate Roselle into tarts, pies, or other baked goods for a distinctive flavor.
As we savor the last of our garden's bounty, let's toast to the rich, tangy flavors and the beautiful red hues it brings to our drinks like 40 acres and a Mule, New Dawn in Manhattan, and the Scarlet Elixir. Here's to the end of another fruitful season and the promise of more garden adventures to come! Cheers!
Frequently Asked Questions about Roselle
Q: What is Roselle?
A: Roselle (Hibiscus sabdariffa) is a member of the hibiscus family known for its tart, cranberry-like flavor and vibrant red calyxes, which are the fleshy, cup-shaped structures used in culinary and mixology applications.
Q: When does Roselle flower?
A: Roselle typically begins to flower in late summer to early fall. The delicate flowers are short-lived, with the prominent calyxes developing shortly after.
Q: How do I harvest Roselle calyces?
A: Harvest Roselle calyxes when they are plump, firm, and fully colored, usually about 3-4 weeks after the flower blooms. Use sharp shears to snip them from the stem. Regular harvesting encourages more production.
Q: How should I store fresh Roselle calyxes?
A: Fresh Roselle calyces can be stored in the refrigerator in a plastic bag for up to 1-2 weeks.
Q: Can I dry Roselle calyxes?
A: Yes, you can dry them by separating the calyxes from the seed pods and spreading them on a drying rack in a well-ventilated area or using a food dehydrator. Once dry and brittle, store them in airtight containers for up to a year.
Q: Can I freeze Roselle calyxes?
A: Yes, Roselle calyxes can be frozen, either whole or deseeded, in freezer-safe bags or containers for several months.
Q: What are some culinary uses for Roselle?
A: Roselle's tangy flavor and brilliant color make it excellent for teas and infusions, syrups and cordials (like sorrel), jams and jellies, and desserts like tarts and pies.
Q: What is sorrel syrup?
A: Sorrel syrup is a popular, vibrant, ruby-red syrup made by steeping dried Roselle calyxes with spices such as ginger, cloves, and allspice, then sweetening the infusion. It's especially popular in Caribbean cultures during the holidays and can be enjoyed chilled or with rum or whiskey.
